Pesarattu Recipe

Ingredients

For The Pesarattu Batter

• 1/2 cup whole moong beans
• 2 tablespoons rice – optional
• enough water – for soaking
• 1/3 to 1/2 cup water – for blending
• 1 inch ginger – peeled and chopped or 1 teaspoon chopped ginger
• 1 green chilli chopped or 1 teaspoon chopped green chillies
• 2 tablespoons coriander leaves – chopped, (cilantro)
• 1 pinch asafoetida (hing), optional
• 1/2 teaspoon cumin seeds
• salt as required

Toppings For Moong Dal Dosa

• 1 green chilli – finely chopped, optional
• 1/4 to 1/3 cup onions – finely chopped
• 1 to 2 tablespoons coriander leaves – finely chopped, optional
• oil or ghee, as required

Serving Suggestions

• upma – as required, optional
• Coconut Chutney – as required
• Coriander Chutney – as required
• ginger chutney – as required

Instructions 

Making Pesarratu Batter

1. Firstly, pick and rinse the moong beans and rice.
2. Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water. 
3. Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder or blender. 
4. Add water and grind into a fine and smooth batter. 
5. Remove the batter in a bowl or pan.
6. The consistency should be similar to a regular dosa batter. 

Making Moong Dal Dosa

1. On a skillet or flat pan, spread a little oil or ghee with paper towels.
2. With a ladle, pour the pesarattu batter on the skillet and use the same spoon for spreading the batter into a round shape.
3. Drizzle some oil on the sides and in the center of the pesarattu dosa.
4. Sprinkle the finely chopped onions, green chilies and coriander leaves.
5. Press these with the spatula so that they get stuck to the batter which is getting cooked.
6. Flip and cook both sides a couple of times till crisp and browned.
7. Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.